This tea is a straight-up green grown on the island of Java in Indonesia beside a volcanic crater lake. Rather than a traditional green tea, which are usually either fried or steamed (sometimes roasted), this tea is smoked. Now I know what you're thinking. It's nothing like a lapsang souchong, which is smoked until dry (like a jerky), resulting in an intensely smokey flavor profile akin to a scotch or smoked meats.

This one is smoked to cut the oxidation process, meaning they're mostly using the heat of the smoke rather than the smoke itself. The result there is an incredibly delicate smoke flavor that really only appears when one looks for it. The rest of the tea is smooth, vegetal, and lacking in any astringency.

Brewing Suggestions

Use 7g (≈2 tsp) of leaf per ½ liter (≈17 oz) of water.

Use 80°C/175°F) water

Steep for 2 minutes, strain leaves, and enjoy!

Like milk in your tea? Steep an extra minute!

Too strong? Take off half a minute, or use 5g of leaf instead!

Too light? Kick it up another half minute, or use 10g of leaf instead!